Tuesday, August 26, 2008
1. Get some water boiling on the stove and preheat the oven to 400 degrees.
2. Mince up about a stick to a stick and a half of pepperoni (about 4 ounces), a handful of onion, and a handful of red & green peppers. I didn't really measure (see picture).
3. When water is boiling, cook a +/- 19 ounce bag of frozen cheese tortellini according to the directions (about 3 minutes). Drain the pasta when done but.....
4. Put the same pot back on the hot burner and toss in the onion, peppers, pepperoni and add a clove or more of minced garlic. Cook for a couple minutes to soften up the veggies.
5. Still in the same pot, dump the pasta back in and pour in 3/4 of a jar of your favorite spaghetti sauce (We like Prego roasted red pepper & garlic). Then stir in a big handful of shredded mozzarella or italian cheese blend.
6. Dump the mixture into a 9x9 baking pan. Pour the remaining sauce over top and cover generously with more shredded cheese. Sprinkle some pinches of italian seasoning over top.
7. Bake in the preheated oven for about 30 minutes. Don't forget to pop in your favorite garlic bread!
8. Make sure you let this cool for a couple minutes otherwise you will have a sloppy hot mess when you try and serve it. Or the lava hot sauce will burn your mouth!!!! =)
Tuesday, August 19, 2008
Well we needed something to go with the awesome pretzel crackers that Matt's mom brought over, so I whipped this up. It was pretty good!
Garlic Cheese Dip
Serves: A family
1. In a medium bowl, mix together:
-1 block softened cream cheese (regular, light, or fat free)
-1 packet Good Seasonings Salad Dressing mix in the Garlic Cheese flavor (similar to this, usually found by the croutons at the store)
-3-4 Tablespoons of tomato sauce (this is not spaghetti sauce!)
-1 Tablespoon (or more) dried italian seasonings
2. Serve with pretzels, crackers, probably even veggies. Make sure to keep it cool.
Alright so I know I haven't updated in awhile but I am coming back in style! Matt's parents, sister, and her husband all came down to our house to go to a Tiger's game on Saturday. We knew we didn't want a huge meal, but still wanted to grill and have some snacks. This is what I came up with (below). Then served it with a boxed pasta salad (our favorite.... Betty Crocker Suddenly Salad in "classic" flavor). It was delicious and easy. I hope you enjoy it as much as we did. (By the way, the Tiger's won 5 to 3)
1. Wash and cut in half (or quarter if they are larger) about 10 small (about golf ball sized) redskin potatoes.
2. In a large ziploc bag, pour in a couple tablespoons of vegetable oil, a tablespoon of white vinegar, a palmful of dried dill weed, a half palmful of dried thyme, and some salt and pepper. Toss in the potatos and marinate for a couple hours before grilling.
3. Remove from the bag and place on skewers with a little gap in between.
4. Grill on a 350 degree/ medium heat grill for about 15 minutes. Mmmm potatoes.
1. Wash a red pepper and green pepper and cut into 1"x1" hunks.
2. Cut a vidalia onion into hunks, I try and leave the layers together for easier and more stable skewering.
3. Place on skewers with gaps in between for proper cooking.
4. Drizzle with olive oil, salt & pepper to taste.
5. Grill on a 350 degree/ medium heat grill for about 8-10 minutes.
Grilled Apple Pie
1. Wash a large granny smith apple and cut into 8 slices. Then cut each slice into 3 pieces so you get nice bite sized hunks. Skin stays on!
2. In a small bowl, melt about 2 tablespoons of butter. In another small bowl, mix about 3 tablespoons of light brown sugar, 1 tablespoon white sugar, and a few dashes of nutmeg. Coat each hunk of apple in the butter then into the sugar mixture.
3. Place hunks of apple on skewers. Sprinkle with cinnamon (to taste... I like lots).
Thursday, August 14, 2008
Ok so I have been extremely busy and had my sister in town and many parties to go to last week and this week so I will have nothing to blog about. Then the fabulous Monica (my big fat mediterranean food blog) suggested restaurant reviews!!!
So apparently many people knew about this place and neglected to tell me. Slows in Detroit (by old Tiger Stadium) is amazing. The food was great and reasonably priced, the service excellent, the atmosphere really cool... but there is a long line out the door! Matt had the pulled pork, cornbread and mac&cheese... I am not much of a meat eater and had the Charles Bronson salad and mac&cheese. All of it was amazing, super filling, and we had leftovers!
Rules for going to Slows:
1. Expect to wait in line unless you can sit at the very nice bar.
2. Check out the bathrooms (because they are cool)
3. Get the mac & cheese... seriously.
4. Recommend it to a friend.
So overall score: 10!
Wednesday, August 6, 2008
Use It Up Pizza
1. Preheat the oven to 350 degrees (or whatever it says on a crescent roll package.
Monday, August 4, 2008
Woo hoo! Lovestonom is a success! I will try to keep it up. It is too darn hot in my kitchen to cook (no A/C) so I will do my best.
Thanks for reading =)
Friday, August 1, 2008
Hot Mess Chicken
Serves: However many you can fit on the pan
-Thick sliced bacon
-Fresh Leaf Basil
-Small can petite diced tomatoes
1. Preheat oven to 500 degrees. Yup.
2. Get a baking sheet that has edges and line it with foil (easier clean up!). Then take a rack from your toaster oven and put that on top of the foil so there is a gap. Or if you wanna be all 'top chef'... just use a broiler pan =)
3. Take a chicken breast and put it between some plastic wrap and pound it with a meat mallet. Or a big can of beans will work! Not too thin... maybe like an even half inch. Or if you wanna get crazy and skip the next step... pound it out into a really big flat piece that is about a quarter inch thick.
4. If you stuck with the half inch option, take a knife and slit the chicken open (parallel with the countertop) and open it like a book. Don't cut it all the way open.
5. Lay in some provolone, a handful of diced red onion, a couple spoonfuls of tomato, and a few leaves of basil.
6. Fold up the chicken. Now lay out 3-4 slices of thick sliced bacon and put the chicken in the middle. Wrap the ends of bacon up over the chicken and overlap them. Secure with a toothpick. Try and cover most of the open seam to keep the goodies in.
7. Place on the rack or broiler pan. I like to pour some italian dressing all over it, but that's up to you. Put in the oven for about 30-35 minutes. The bacon should be pretty crisped and the chicken cooked thru. Yummm.
Now these make a regular appearance at our house! So easy and suprisingly super yummy! I usually serve these with a side of fries or in this case Schwan's Quik tater rounds (tater tots). Do not skip the pickles on this one.... they make the sandwich!
Serves: 1 sammich per person, ingredients are for 1 portion
-Super sub bun (I like Aunt Millie's)
-3 slices deli turkey lunch meat
-3 slices deli ham lunch meat
-1 1/2 slices provolone
-3-4 dill pickle slices (I like Vlasic Pickle Ovals!)
1. Preheat a skillet to medium heat (whatever you would do grilled cheese on).
2. In a small bowl, mix about a tablespoon of mayo with about a tablespoon and a half of italian dressing. Open up a sub bun and slather the mixture on both sides. Add slices of meat, cheese, pickles, and mustard.
3. Close up bun and take a brush or paper towel and brush one side of the bun with olive oil.
4. Put sammich oil side down on the skillet. Brush the other side with oil. Take a heavy metal pan and put on top of the sammich and press down to flatten. Leave the pan there on top (like a grill press). Or buy one of these.
5. Cook for about 3-4 minutes each side. When you flip it, do the same thing with pressing the pan. It will flatten the sammich some and make it nice and crispy. Tada!